Dough
2 cups of water
3 tablets of biological yeast (reduce to 1 tablet if it's a hot day; add an extra tablet if it's a cold day)
Wheat flour
1 tablespoon of sugar
3 tablespoons of olive oil
2 pinches of salt
Topping
10 or 12 tomatoes (2 for each pizza)
1.75 kg or 2.1 kg of mozzarella cheese (350g for each pizza)
Oregano to taste
Olive oil to taste
Salt to taste
Garlic and onion (optional)
Dough
2 cups of water
3 tablets of biological yeast (reduce to 1 tablet if it's a hot day; add an extra tablet if it's a cold day)
Wheat flour
1 tablespoon of sugar
3 tablespoons of olive oil
2 pinches of salt
Topping
10 or 12 tomatoes (2 for each pizza)
1.75 kg or 2.1 kg of mozzarella cheese (350g for each pizza)
Oregano to taste
Olive oil to taste
Salt to taste
Garlic and onion (optional)
Activate the yeast in water with 1 pinch of sugar (the sugar feeds the yeast, making the dough rise faster)
Add 1 cup of wheat flour to this mixture and mix with a wooden spoon
Let it rest for about 15 minutes, until the mixture starts to create bubbles and becomes thick
Next, add 3 tablespoons of olive oil and 2 pinches of salt
Gradually add more wheat flour until you reach the right consistency
When adding flour, start by mixing it with a spoon; as it becomes harder to mix, switch to kneading with your hands
Divide the dough into 5 or 6 balls
Cover the balls with cloth, place them in a draft-free area, and let them rest for 30 minutes to 1 hour
After this time, if the dough is sticky and mushy, it's because it went too far; if it's very stiff and hard to open, it didn't rise enough: you need to let it rest longer
When the balls are ready, open them up with a rolling pin or your hands, from the inside out (if opening with your hands, the dough will lose less air and stay softer)
Add the topping and bake in a preheated oven
Topping
Remove the stems and seeds from the tomatoes, like the lid and seeds
Blend what's left of the tomato in a meat grinder, adding some oregano, olive oil, and salt
If you want, add 1/4 inch of mashed garlic and a pinch of chopped onion
Sprinkle mozzarella cheese grated on a coarse grater over the tomato mixture
